July 22, 2013

This month I was assigned to Veronica's (aka Vonnie's) blog, My Catholic Kitchen. I knew I'd love her blog as soon as I read that she loves Krispy Kreme Donuts, fried chicken, and southern food just like me. And her recipes have been featured in Taste of Home cookbooks! What an accomplishment!I did my usual perusing and spotted some eye-catchers like Nutella Swirl Bundt Cake and Bourbon Burgers, but finally had to narrow it down and chose her Stuffed Mushrooms.

I made a few changes, mainly just that I used fancy cream cheeses and added some fresh chives. I liked this new Spicy Jalapeno cream cheese flavor... it added the perfect amount of heat to make these little apps even more flavorful.

I made 8 portabello stuffers total. Next time I'd make less cream cheese mixture and not fill them as much so I adjusted the recipe to show a little less cream cheese. You can adjust your recipe to yield a mushroom:cream cheese ratio that suits you and your family though. These little guys were on point! But did you really think you could go wrong with roasted mushrooms, bacon, cream cheese, and chives with a spicy kick? Didn't think so.

In a large bowl, mix cream cheeses, crumbled bacon, and 2 chopped chives. Mix until well blended. Stuff mushrooms with mixture. Bake on a baking sheet with edges/rim at 350 degrees for 30 minutes or until lightly browned. Top with reserved bacon and 1 chopped chive.

Awhile back, I had seen this alluring Parmesan with Roasted Garlic dipping oil and had to have it. Only thing is, I'm not much of a bread person. So these little guys were the perfect opp to use that dipping oil. The less bread, the better. Except when it comes to Red Lobster's Cheddar Bay Biscuits. And when I saw goat cheese as an ingredient, I couldn't just go with plain goat cheese. No, no. So I got all fancy with some special tomato basil goat cheese.

Cut tomatoes in half and place on a baking sheet. Sprinkle with balsamic vinegar, salt and pepper, and a drizzle of dipping/olive oil. Roast for 30 minutes.

Cut avocado in half lengthwise, remove pit, and scoop out the inside into a large bowl. Add goat cheese, lemon zest and juice, hot sauce, and salt and pepper to the bowl and mix. Place dollops of avocado mixture onto baguette slices and garnish with 2 (or more) roasted tomato halves.

A balsamic glaze would have really cut down on the vinegar taste since I just straight drizzled balsamic vinegar itself on top. And it would make for prettier pictures, that's for sure. That dark, thick gorgeous glaze. Team balsamic glaze all the way. Learn from me.linking up here.

I love mysteries. I've always been one to investigate. So of course I'm loving the new show Whodunnit. I sooo wish I could do that in real life.

Ok so I love tv. Anyone watching the show The American Baking Competition? OMG it's like my fave show right now. I love learning tips on baking souffles and macarons and croissants and all the hard stuff that intimidates me to no end. This show really makes me just wanna get in the kitchen and TRY! These people have practiced making all of these things so that eventually they've become masters at it. Sometimes I just expect to make something once and it be right. I've gotta get used to trying and making mistakes, but keeping at it until I've got it. *Tear Elaine went home last week :(

I usually don't like sci fi, but me and the man really enjoyed this new show called Under the Dome. My life is tv apparently.These need to magically appear in my closet.Oh, and these. I am all about the wedge shoe right now. It sure does help a short sista out.

Have you heard about my love for all things grilled? You could probably grill a shoe and I'd justify it's smoky flavor and gorgeous grill marks. Anyhoo, I want this grilled for me right now and served on a platter.Oh yeah, I'm also obsessin over avocados. But that's nothing new. Give me this. Thanks.Can I live here? That music room + that game room + that mudroom + that pantry. Heaven is a place on earth.I'm looking for a kitchen storage buffet or sideboard to store my ever-growing food prop supply. Any ideas? I need affordable, not too big, and cute.

We leave late tomorrow for Myrtle Beach! You can't tell how excited and ready I am. Well, maybe if I put it in caps you'll understand. I'M SO EXCITED AND READY!! Follow my instagram for updates :)

I spent mine with family and eating delicious food. That's how I spend most of my holidays if you haven't noticed, and it's the best. It rained all day, but that didn't stop us!

Here's another fruit-filled red, white, and blue dish for any patriotic holiday. Or just for a refreshing summer dessert any ole time.

The few changes I made were that I halved the recipe but upped the melted butter a bit for the graham cracker crumble to make it a more manageable measurement. I also added an extra layer of graham cracker crumble throughout because I love the crunch with each bite and don't want to wait until the bottom of the parfait to get to the crumble!

For Graham Cracker Crumble: Crush graham crackers in a ziplock bag. Pour crumbs, sugar, and melted butter into a bowl and stir until fully combined. Pour onto a baking sheet or dish and press into an even layer. Bake at 350 degrees for 10 minutes, until light brown. Cool.For Cheesecake Filling: Beat cream cheese in the bowl of an electric mixer until smooth. Add powdered sugar and beat to combine. Add lemon juice and beat until combined. Add milk and combine. Fold cool whip into cream cheese mixture. Assembly: Layer bottom of dessert dish with graham cracker crumble, then add a layer of cheesecake filling, fresh chopped strawberries, another layer of graham cracker crumbs and cheesecake filling, fresh blueberries, and a final layer of cheesecake filling. Top with additional graham cracker crumbs, blueberries, and a strawberry for garnish.Printable Recipe

This parfait was soooooo good! Patriotic AND tasty and I like to think good for me. Besides the cream cheese, cool whip, and sugar of course. But hey it's better than cupcakes or cookies or cake, right?

Happy Independence Day! Here's to being proud Americans today and every day.

Aren't you proud to be free?!

Need some more patriotic inspiration? Check out these other patriotic recipes from my blog, though most don't have pictures because I still need to go back and update ones that were lost! But the recipes are still good :)